So I saw a post by Fester a week or so ago and he made a green chili meatloaf. My wife, father in law and mother in law just happen to be peeling a fresh batch of roasted green chili at the time so I decided to steal his idea. I hope it turns out half as good as his looked. Thanks for the idea Fester. Its been on the smoker for about 2 hrs now at around 260-275 and the IT is 150. I'll probably go for an IT of 155 then crank it up high to really crisp up the bacon if it looks like it needs it. If not, I'll let it roll like it is until IT of 160. Finished pics shortly.